If authentic San Marzano tomatoes truly still exist, and are growing ever so sparingly out in that lauded volcanic soil, do you really believe that the Italian growers would let them leave their country. They have their own thriving pizza industry to supply, can they possibly be growing enough to meet their own demands and still export them to us? I remember reading something a long time ago about Italian olive oil, " they keep the good stuff for themself and export the crap". Do people still think that those highly prized San Marzano's would be any different?

I was looking at tomatoes today while shopping. Quite a few of the cans said "San Marzano Region" which leads me to believe those tomatoes are not truly SM tomatoes.

I was looking at tomatoes today while shopping. Quite a few of the cans said "San Marzano Region" which leads me to believe those tomatoes are not truly SM tomatoes.

San Marzano is a variety of tomato. It doesn't matter where it's grown. If you start with San Marzano seed, you get San Marzano tomatoes.

Now, some people think they are better if grown in a specific region, and if they are grown in this specific region and meet certain minimum criteria, you can pay to have them certified and pay to be allowed to put the DOP shield on the label.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

"At 80,000 to 100,000 tons annually, the San Marzano crop from Campania by itself would be the world's 3rd largest exporter of peeled tomatoes - if all of them were exported, with only Italy and Spain in front of it. (22)"

I don't know...for some reason that figure doesn't strike me as all that much product. Especially when you take into consideration just how many "DOP" cans get used annually here in the States.

Begs the question...where are all these DOP cans actually coming from.

If the flavor of the tomato is different to the point that it changes the soul of the pie, that's a different story - that's not making the best NP pie I can.

Regardless of the mootness of the non-SM vs. SM authenticity argument, I do believe, personally, that Sclafanis will change the soul of the pie. But I'll let you come to your own conclusions as you try the Sclafanis yourself.

I hope all this talk about Sclafani's doesn't raise the price of them or cause then the same fate as Classico's. When I first started using them I could pick them up for $1.59, now the two sources I have for them charge $1.99 and $2.49! Why don't all you guys just stick with those San Marzano's that you like and leave my Sclafani's alone!

I hope all this talk about Sclafani's doesn't raise the price of them or cause then the same fate as Classico's. When I first started using them I could pick them up for $1.59, now the two sources I have for them charge $1.99 and $2.49! Why don't all you guys just stick with those San Marzano's that you like and leave my Sclafani's alone!

28oz Dave? Their web site is showing $5.99 for them. Guess you won't have to worry bout me messing up a good thing.

@XTCraig, I'll be anxious to here how you like the tomatoes, I know who sent them! Tell us about the other goodies also.

I tried them tonight on NP (pics will be up tomorrow hopefully). They are without a doubt one of the finest tomatoes I've ever tasted. Deep tomato flavor and color and sweet as candy. I added about 1/2 cup of water to the can (it was too thick for my taste) and you couldn't even tell a difference in the flavor or sweetness. I thought it would be too rich and not acid enough for NP, but it was really good. The whole family liked them. The main comment was "you could taste it more - more tomato flavor." The one thing I don't like at all is the skin bits.

I'll probably stick with the Cento Italian for NP - mainly because of the skin thing, but as far as crushed tomatoes go, the Sclafani are the best I've tasted.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

I tried them tonight on NP (pics will be up tomorrow hopefully). They are without a doubt one of the finest tomatoes I've ever tasted. Deep tomato flavor and color and sweet as candy. I added about 1/2 cup of water to the can (it was too thick for my taste) and you couldn't even tell a difference in the flavor or sweetness. I thought it would be too rich and not acid enough for NP, but it was really good. The whole family liked them. The main comment was "you could taste it more - more tomato flavor." The one thing I don't like at all is the skin bits.

I'll probably stick with the Cento Italian for NP - mainly because of the skin thing, but as far as crushed tomatoes go, the Sclafani are the best I've tasted.

They truly make some of the best sauce for lasagne. They really are very thick--I tend to thin them out with a bit of olive oil and H20. They are very tomatoey. Hmm, maybe I should grab some whole peeled ones and see how they pan out. Feel like doing another test taste anyone? DMC, have you compared the whole Sclafani's to the crushed?

I tried them tonight on NP (pics will be up tomorrow hopefully). They are without a doubt one of the finest tomatoes I've ever tasted. Deep tomato flavor and color and sweet as candy. I added about 1/2 cup of water to the can (it was too thick for my taste) and you couldn't even tell a difference in the flavor or sweetness. I thought it would be too rich and not acid enough for NP, but it was really good. The whole family liked them. The main comment was "you could taste it more - more tomato flavor." The one thing I don't like at all is the skin bits.

I'll probably stick with the Cento Italian for NP - mainly because of the skin thing, but as far as crushed tomatoes go, the Sclafani are the best I've tasted.

Glad you enjoyed the Sclafani tomatoes! I'm looking forward to seeing the pics. Does the family like cento or Sclafani better?

I've tried the whole tomatoes and didn't find them to be as good as the crushed, I also did the same thing (another thread) with Classico's whole and they too were not as good as either their ground or crushed. The best whole tomatoes I have found are Stanislaus Alta Cucina's. Hey Chicago Bob, I think you're on the wrong website, believe it or not, there are two tomato companies named Sclafani. The one we're talking about is from NJ and sells domestic tomatoes, it is now owned by B&G Foods. The other Sclafani, and the one you probably looked up, is in CT. and deals in Italian imports.

I've tried the whole tomatoes and didn't find them to be as good as the crushed, I also did the same thing (another thread) with Classico's whole and they too were not as good as either their ground or crushed. The best whole tomatoes I have found are Stanislaus Alta Cucina's. Hey Chicago Bob, I think you're on the wrong website, believe it or not, there are two tomato companies named Sclafani. The one we're talking about is from NJ and sells domestic tomatoes, it is now owned by B&G Foods. The other Sclafani, and the one you probably looked up, is in CT. and deals in Italian imports.

scott123

I'll probably stick with the Cento Italian for NP - mainly because of the skin thing, but as far as crushed tomatoes go, the Sclafani are the best I've tasted.

It's funny, I'm really sensitive to the texture of tomato skin, and avoided crushed tomatoes for the longest time because of it. I can't taste any skin whatsoever in the Sclafanis.

If the skin bothers you but you like the taste, you can always food mill them. Food milling is majorly labor intensive, but, considering all the prep you do, I think your middle name is 'labor intensive.' Compare to the copious other amount of prep you typically perform, tomato milling should be a drop in the bucket.

It's funny, I'm really sensitive to the texture of tomato skin, and avoided crushed tomatoes for the longest time because of it. I can't taste any skin whatsoever in the Sclafanis.

If the skin bothers you but you like the taste, you can always food mill them. Food milling is majorly labor intensive, but, considering all the prep you do, I think your middle name is 'labor intensive.' Compare to the copious other amount of prep you typically perform, tomato milling should be a drop in the bucket.

Actually lately I've been trying to make pies that are less labor intensive.

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

scott123

Yes, but a food mill also eliminates any(good) chunkyness in the tomato; no?

We're getting into a somewhat subjective area here, but the Neapolitan sauces that I've had were generally not that chunky. Also, I'm not sure about this, but I believe that a food mill might allow you some control over the final texture.

I'll have to look a little more closely, but I've never had an issue with skins in Sclafani crushed tomatoes. If there's any in there it's gone unnoticed by me. Now 6 in 1's are another story, the ones you get from them by mail order are ground tomatoes with skin still on.